Cashew Queso

1 Cup of raw cashews

1/8 cup of chopped white/yellow onion

1/4 tsp. garlic powder

1 Tsp apple cider vinegar

3T nutritional yeast (try to find one without folic acid and synthetic vitamins if possible)

1/2 tsp. taco seasoning

1 tsp lemon juice

Sprinkle of salt and pepper

Dash of paprika for color

A little bit of dijon mustard

1. Pour boiling water over cashews and onion. Let sit at least 20min and then strain.

2. In a blender or food processor, add the strained onion/cashew, and remaining ingredients except salt and blend. Add water a little bit at a time until smooth. Scrape down sides or use the tamper thing if needed. Add salt to taste.

3. Enjoy! Store in the refrigerator for 3-5 days (tip: things in the back of the refrigerator will last longer because it is colder back there than the door)

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This delicious recipe was created by my sister, Ally! It is very easy to throw together and customize. Great on tacos, tortilla chips as nachos, buddha bowls, roasted cauliflower, you name it!

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For more food ideas and health tips, follow me on Instagram @yourtruepeace or join my Facebook group Healthy Holistic Living

Mediterranean Quinoa Salad

This is a fantastic make ahead lunch or side dish!

Ingredients:

3 Cups cooked quinoa

1 Cup quartered cherry tomatoes

1 Cucumbers, diced

1/2 Cup halved pitted kalamata olives

1 Can of organic BPA-free chickpeas

1/2 Cup of chopped fresh herbs such as mint, parsley, and basil

1/4 Cup fresh lemon juice

1/3 Cup olive oil

1 Clove of garlic

Sprinkle of salt and pepper

Optional: 1/4 cup of dairy free feta OR organic sheep and goats milk feta (easier to digest than cow’s milk)

Want to customize it? Add avocado before serving for an extra healthy fat. Add a bunch of chopped curly kale (massage in a bowl with a squeeze of lemon juice and a pinch of sea salt to soften it first!) for a veggie boost!

Add all ingredients in a bowl and stir. Store in the refrigerator for 3-5 days. Enjoy!

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For recipes and more, find me on Instagram @yourtruepeace or join my Facebook group Healthy Holistic Living

Granola Bars

Ingredients:

1 Cup peanut, almond, or cashew butter

1/2 Cup honey

1 Teaspoon vanilla extractSprinkle of sea salt

1 Cup hemp hearts (shelled hemp seeds)

1.5 Cups organic oats

1/3 Cup mini chocolate chips

Pumpkin seeds, optional

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1. Mix together all ingredients in a large mixing bowl.

2. Different nut butters have different consistencies… If the mixture seems too wet, add some more oats. If it seems too dry, add more nut butter.

3. Press into a 8x8 pan lined with parchment paper (for easy cleaning/removal). Press down firmly with a spatula to make the granola bars stick well.

4. Refrigerate for at least an hour and slice into granola bars. Store in the refrigerator.

*These freeze well if you want to meal prep, double the recipe, make in a 9x13 pan and freeze half.

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For recipes and more, find me on Instagram @yourtruepeace or join my Facebook group Healthy Holistic Living

Healthy Blueberry Muffins

Dry Ingredients:

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

Wet Ingredients:

3 eggs

1/2 cup maple syrup

1 tsp vanilla extract

1/4 cup melted coconut oil, butter, or avocado oil

Juice and zest of 1/2 a lemon

1.5 cups of fresh or frozen blueberries

Pumpkin seeds, optional

Directions:

1. Preheat oven to 325 degrees. Line a muffin pan with unbleached cupcake liners.

2. Mix wet ingredients in a medium sized bowl. Mix dry ingredients separately and then combine with the wet ingredients.

3. Pour into prepared muffin pan and sprinkle with pumpkin seeds if desired. Set timer for 30 minutes. Almond flour is more moist and baking times can vary more. Start at 30 minutes and add a few minutes at a time after that. Insert a toothpick to test for doneness (when the toothpick comes out clean).

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For food ideas and more, find me on Instagram @yourtruepeace or join my Facebook group Healthy Holistic Living

Nut Butter Honey Bites

Ingredients:

3/4 cup organic* oats

1/4 cup peanut or almond butter

1/4 cup honey (or agave for vegan)

1/4 cup pumpkin seeds (any nut/seed should work!)

Directions:

Place all ingredients in a food processor and process until combined/until it forms a ball.

Use fingers to press into a parchment lined baking dish (I use an 8x8). (Wet fingers if it is too sticky!)

Place in fridge for at least 30 minutes.

Remove parchment from baking dish and cut into little cubes. Store in the fridge up to 4 days.

*oats contain some of the highest levels of residual glyphosate so I suggest always buying organic oats!

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For recipes and more, follow me on Instagram @yourtruepeace or join my Facebook group Healthy Holistic Living

Much love, Amanda

Pineapple Kale Smoothie

2 Cups Kale

1 Cup Water

2 Cups fresh or frozen pineapple chunks

Protein: collagen, 2Tbsp hemp hearts, etc

1 Banana

1 tsp Grated Fresh Ginger or a sprinkle of dried ginger powder

**If using fresh pineapple, add some ice for consistency!

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

Italian Quesadillas

Recipe adapted from “Chloe’s Vegan Italian Kitchen” cookbook

Ingredients:

1 (15oz) can of white beans, rinsed and drained

1/4 cup olive oil

1 Tbsp water

1 Tbsp lemon juice

1 garlic clove

sea salt and pepper, to taste

Grain free tortillas (I like Siete almond flour tortillas which can usually be found in the freezer section of a grocery store)

1/2 cup chopped sun dried tomatoes

2 sliced avocados

Fresh basil and/or parsley, chopped (just sprinkle with a tiny bit of dried italian herbs if you don’t have any fresh)

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1. Combine the beans, olive oil, water, garlic, and lemon juice in a food processor and pulse until smooth. Add salt and pepper to taste.

2. Generously spread the bean mixture onto a tortilla, top with sun dried tomato, sliced avocado, and fresh or dried herbs. Place another tortilla on top.

3. Add a little bit of avocado oil (or another high heat cooking oil) to a hot pan. Using a spatula, carefully place the quesadilla onto the pan. Let cook 1-2 min or until browned and crispy. Carefully flip over the quesadilla and cook on the other side.

4. Add a little more oil and repeat step 3 until you use up the filling ingredients, this recipe usually makes 4 quesadillas.

5. Use a pizza cutter or a sharp knife to cut quesadillas into quarters. Serve and enjoy!

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

Strawberry Chocolate Chia Pudding

This recipe is adapted from the How Not To Die cookbook. It is sooo good. I’ve even served it with coconut whipped cream for an extra indulgent treat. You won’t know it is packed with so many wonderful foods!

*To make it more blood sugar friendly for those who need it, remove the avocado, only add a tiny bit of honey/maple syrup, and use some full fat coconut milk as fat helps balance blood sugar.

Ingredients:

1/2 ripe avocado

1.5 cups of organic strawberries (if using frozen, thaw first)

3 Tbsp raw cacao powder

2 Tbsp raw cashew butter (any nut butter will work)

1/3 cup honey or maple syrup

1.5 cups Cashew Milk

1/4 cup organic chia seeds

Optional: scoop of unflavored collagen or protein powder

Cacao nibs, fresh strawberries or raspberries for serving

Directions: Blend all ingredients besides the chia seeds until very smooth. Add chia seeds and blend just until combined. Immediately pour into large mason jar and refrigerate 8 hours or overnight until set.

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

Creamy Strawberry Banana Smoothie

Creamy Strawberry Banana Smoothie:

1 cup water or dairy free milk of choice (use canned full fat coconut milk for a more fatty/calorie dense option)

1 cup Frozen strawberries 

1 Banana

1-2 scoops unflavored Collagen

1-2 tbsp Nut butter, optional

½ avocado, optional

Dash of Vanilla extract

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

Vegan Kale Basil Pesto

Vegan Kale Basil Pesto served with zoodles and butter beans.

Ingredients:

1/2 cup cashews

2 garlic cloves

1/2 tsp sea salt

pepper

2 cups of raw kale, packed tightly*

1 cup of basil leaves

2 Tbsp of lemon juice

1/2 cup of quality olive oil

optional: 1 tsp nutritional yeast

*spinach or another green can be used instead of the kale!

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1. Add cashews and garlic to a food processor and process for a minute until evenly combined.

2. Add salt, pepper, kale, basil, lemon juice, and nutritional yeast (if using) and process until well combined.

3. Slowly drizzle in olive oil, scraping down the sides if needed.

4. Taste it! Feel free to add more lemon juice, nutritional yeast, etc. Enjoy!

Basil pesto is my personal favorite, yet it is hard (or expensive!) to get enough basil to make pesto. I find that using another green such as kale or spinach still allows the basil to shine while also making it more nutrient dense!

For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

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NOTE: THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS I MAY RECEIVE A SMALL COMMISSION FROM PRODUCTS THAT YOU BUY USING MY LINK (AT NO COST TO YOU). IT DOESN’T INFLUENCE WHICH PRODUCTS I RECOMMEND AND IT NEVER WILL

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Berry Smoothie

Berry Smoothie

1.5 cups of organic frozen berries

1 banana

2-3 handfuls of organic baby spinach

1 cup of coconut water or filtered water

1-2 scoops of unflavored collagen or your favorite protein powder

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BLEND! Note: if using protein of some sort, blend all ingredients besides frozen berries to avoid any clumps, THEN add berries.

Berries are:

• Loaded with antioxidants which help fight free radical damage

• Low in sugar

• High in fiber

• Loaded with nutrients

• Help fight inflammation. (1)

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

Healing Cabbage Leek Soup

Ingredients: 3-4 Tbsp avocado oil

2 Leeks

1 medium head of green cabbage

1 Turnip

8 Cups of Magic Mineral Broth or homemade/organic bone broth

4 cloves of garlic

2 cups of cannellini beans, cooked, drained and rinsed

2 tsp italian seasoning

1 Lemon

Sauerkraut, for serving

Homemade breadsticks, optional for serving

Directions:

1. In a large heated soup pot, add 3-4 Tbsp avocado oil. Add sliced leeks and cook, stirring frequently until they are a little soft. About 7-10min.

2. Add sliced cabbage (pot will be very full) and cook on low until it cooks down, stirring occasionally.

3. Add garlic, a sprinkle of sea salt, broth, Italian seasoning, and turnip. Cook on low for about 30min until all veggies are soft. Add beans.

4. Remove from heat and add the juice of one lemon and stir.

5. Serve with fresh sauerkraut on top!

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

Chocolate Walnut Pie

This recipe is for my popular chocolate walnut pie. It’s always a huge hit at Thanksgiving and although it’s not as clean as some of my other recipes, it’s a great option for the holidays! We’ve done Thanksgiving at someone else’s house the past several years and this is always my go to dessert! Not only is it a huge hit, but people always want the recipe so here I am sharing it. Enjoy!

Note: If you already have a favorite pie crust, use it! This gluten free pie crust tastes great but isn’t the easiest to work with. See my photos below on how I manipulate it in an easier way than rolling it out.

For the crust:

1 1/4 Cup gluten free all purpose flour or a mix of equal parts oat flour, millet flour, and almond flour

1 Tablespoon coconut sugar

1 Teaspoon sea salt

1/2 cup of cold butter of your choice (I used Miyokos)

2 Teaspoons apple cider vinegar

For the Filling:

3 Eggs (for a vegan version, flax eggs work okay but it turns out a little flatter so I’ll add extra walnuts/chocolate chips)

3/4 Cup of coconut sugar

1/2 Cup of real maple syrup

1/4 Cup of avocado oil OR melted coconut oil

1 Tablespoon vanilla extract

1/2 Teaspoon sea salt

1 1/2 Cups chopped walnuts

1/2 Cup of chocolate chips (I used Enjoy Life)

Optional: 2 Tablespoons of bourbon or spiced rum for extra flavor

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Directions:

1. Make the crust. Add the flour, sugar, and salt to a food processor and pulse to combine. Add the butter and pulse until it is broken into tiny pieces. Add the vinegar and 1 Tablespoon of ice water at a time until it starts to come together. It should still be a little crumby, but stick together when you try to form it. (Note: if you don’t have a food processor, a pastry blender or simply your hands will work!)

2. Scoop the dough out onto a piece of parchment paper and set on a pan. Place in the fridge while you make the filling. (See photo).

3. Preheat the oven to 425 degrees.

4. Make the filling! In a large bowl, whisk together the eggs, coconut sugar, maple syrup, oil, vanilla, salt, walnuts, chocolate chips, and bourbon/rum if you’re using it. Set aside.

5. Take the dough out of the fridge and place the dough ball directly into your pie plate. You can oil the pie plate if you wish but I’ve found that there is enough butter in the crust itself to prevent any sticking.

6. This part is different than most crust recipes, but believe me, it’s easier than trying to roll out the dough and transfer to a pie plate! Using your fingers, gently press the dough around the pie plate, guiding it to fill all areas. (See photo).

7. Place the pie plate in the fridge for a minute and give the filling another stir (see photo). When you’re ready and the oven is preheated, pour the filling into the pie plate. Reduce the heat to 350 degrees and bake for 55 minutes, or until the edges are golden brown and the filling feels firm to the touch. Let cool completely before serving.

Filling

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For more easy, healthy food ideas, find me on Instagram @yourtruepeace or join the Facebook group Healthy Holistic Living

With love, Amanda

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NOTE: THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS I MAY RECEIVE A SMALL COMMISSION FROM PRODUCTS THAT YOU PURCHASE VIA MY LINK (AT NO COST TO YOU). IT DOESN’T INFLUENCE WHAT ITEMS I RECOMMEND AND IT NEVER WILL.